For over 50 years, my mother, Irmgard, made homemade German sausages. It was the mainstay of every barbeque my family had while I was growing up. Sure, there would be burgers, but they were secondary to Irma’s homemade sausages. For the last few months, Gary has been talking about getting out the old meat grinder that my mother gave us many years ago to try his hand at sausage-making. Finally, last weekend, we invited friends to help us with this multi-day adventure. I cleaned up the old tools (meat-grinder and attachments)

and Gary purchased the pork and casings. I didn’t realize Gary was buying 40 POUNDS of meat until the process was well under way. And so it began. Good thing that we had extra arm-power in our friend Bob Zaugg and lots of help with everything else from accomplished chef, Barbara Zaugg.
After many hours of grinding, we mixed in the spices, different spices for the German sausage and a completely different complement of spices (plus some ground veal) for the Italian sausage. The Italian sausage version was created by my sister, Erika Florentine, after marrying into an Italian family. Both recipes are included below.

We saved the filling of the casings for Labor Day to give us plenty of time to prepare (soak) the casings). The end result was a great barbeque featuring Irma’s sausage as the star of the show. Rave reviews were enjoyed from all.

OH my this makes me want to get out our sausage making equipment!! I have Oma’s recipe and we have made Italian by just trying out spices. Glad to get Ericka’s. Have a few pictures of us making sausage with our grandson Lucas that I will try to find and share. Love you both.

How wonderful! Jared and I made our very first batch of sausage a few weeks ago, we had a great time. Our equipment was not so old school, a Kitchenaid with a grinder attachment and a stuffing tube, but any way you prepare the sausage, it’s all worth it. We will definitely try Irma’s and Erika’s recipes. Love the stories, love the history and love the sharing. Thanks.

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